Text 11273, 183 rader
Skriven 2014-03-24 05:19:00 av Dave Drum (74664.cooking)
     Kommentar till en text av Fred A Ball
Ärende: More Cookies #3
=======================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mini Black-And-White Cookies
 Categories: Cookies, Desserts, Snacks
      Yield: 5 Servings
 
MMMMM--------------------------COOKIES-------------------------------
  1 1/4 c  All-purpose flour
    1/2 ts Baking soda
    1/2 ts Salt
    1/3 c  Well-shaken buttermilk
    1/2 ts Vanilla
      7 tb Unsalted butter; softened
    1/2 c  Granulated sugar
      1 lg Egg

MMMMM---------------------------ICINGS--------------------------------
  2 3/4 c  Confectioners sugar
      2 tb Light corn syrup
      2 ts Fresh lemon juice
    1/2 ts Vanilla
      6 tb Water
    1/4 c  Unsweetened Dutch-process
           - cocoa powder
 
  Special equipment: a small offset spatula
  
  The unofficial cookie of New York City is shrunken down to
  dainty proportions just right for the holiday dessert tray.
  Using a pastry bag with a 1/2-inch tip, pipe rounds 2" apart.
  
  This is just one of Gourmet’s Favorite Cookies: 1941-2008.
  Although we’ve retested the recipes, in the interest of
  
  authenticity we’ve left them unchanged: The instructions
  below are still exactly as they were originally printed.
  
  Make cookies: Put oven racks in upper and lower thirds of
  oven and preheat oven to 350°F. Butter 2 lg baking sheets.
  
  Whisk together flour, baking soda, and salt in a bowl. Stir
  together buttermilk and vanilla in a cup.
  
  Beat together butter and sugar in a large bowl with an
  electric mixer at medium-high until pale and fluffy, about
  3 minutes, then add egg, beating until combined well. Reduce
  speed to low and add flour mixture and buttermilk mixture
  alternately in batches, beginning and ending with flour
  mixture, and mixing just until smooth.
  
  Drop rounded teaspoons of batter 1 inch apart onto baking
  sheets. Bake, switching positions of sheets halfway through
  baking, until tops are puffed, edges are pale golden, and
  cookies spring back when touched, 6 to 8 minutes total.
  
  Transfer to a rack to cool.
  
  Make icing while cookies cool: Stir together confectioners
  sugar, corn syrup, lemon juice, vanilla, and 2 tablespoons
  water in a small bowl until smooth. If icing is not easily
  spreadable, add more water, 1/2 teaspoon at a time. Transfer
  half of icing to another bowl and stir in cocoa, adding more
  water, 1/2 teaspoon at a time, to thin to same consistency
  as vanilla icing. Cover surface with a dampened paper towel,
  then cover bowl with plastic wrap.
  
  Ice cookies: With offset spatula, spread white icing over
  half of flat side of each cookie. Starting with cookies you
  iced first, spread chocolate icing over other half.
  
  Cooks’ note: Once icing is dry, cookies keep, layered between
  sheets of wax paper or parchment, in an airtight container at
  room temperature 4 days.
  
  Recipe by Gina Marie Miraglia Eriquez
  
  December 2005 | Gourmet
  
  Makes about 5 dozen cookies
  
  MM Format by Dave Drum - 13 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Five-Way Fudge Brownies
 Categories: Cookies, Desserts, Chocolate
      Yield: 16 servings
 
    1/2 c  Butter
      2 oz Unsweetened chocolate
      1 c  Granulated sugar
      2 lg Eggs
      1 ts Vanilla
    2/3 c  All-purpose flour
           Powdered sugar (optional)

MMMMM----------------------CHOCOLATE GLAZE---------------------------
      3 tb Butter
      2 tb Unsweetened cocoa powder
      2 tb Milk
  1 1/2 c  Powdered sugar
    1/2 ts Vanilla
 
  Grease a 9x9x2-inch baking pan; set aside. In a medium
  saucepan melt butter or margarine and chocolate over low
  heat. Stir in granulated sugar, eggs, and vanilla. Using a
  wooden spoon, beat lightly by hand just until combined.
  Stir in flour.
  
  Spread batter in prepared pan. Bake in a 350øF/175øC oven
  for 20 minutes. Cool in pan on a wire rack. Spread
  Chocolate Glaze over the cooled brownies, if desired. Cut
  into bars. Sprinkle with powdered sugar, if desired. Store
  in an airtight container at room temperature for up to 3
  days.
  
  Chocolate Glaze: In a saucepan cook and stir butter,
  unsweeteened cocoa powder, and milk until mixture comes to
  a boil. Remove from heat. Stir in sifted, powdered sugar
  and vanilla until smooth.
  
  Caramel-Nut Brownies: Prepare Five-Way Fudge Brownies as
  directed, except stir 1/2 cup chopped pecans into the
  batter before spreading in the prepared pan. Sprinkle
  batter with 1/2 cup miniature semisweet chocolate pieces.
  Bake as directed. In a small saucepan combine one
  6 1/4-ounce package vanilla caramels and 2 tablespoons
  milk. Cook and stir over medium-low heat until smooth.
  Drizzle the caramel atop brownies. Cool completely. Cut
  into bars.
  
  Peanut Butter Brownies: Prepare Five-Way Fudge Brownies as
  directed. For frosting, in a medium mixing bowl beat 1/4
  cup peanut butter until fluffy. Gradually add 1 cup sifted
  powdered sugar, beating well. Beat in 1/4 cup milk and 1
  teaspoon vanilla. Gradually beat in about 1/2 cup
  additional sifted powdered sugar until the frosting is
  easy to spread. Spread frosting atop brownies and sprinkle
  with 1/4 cup finely chopped dry-roasted peanuts. Cool
  completely. Cut into bars.
  
  Chocolate Chunk Brownies: Prepare Five-Way Fudge Brownies
  as directed, except stir in one 2.2-ounce bar milk
  chocolate, coarsely chopped, and 2 ounces white baking
  bar, coarsely chopped, into the batter.
  
  Creme de Menthe Brownies: Prepare Five-Way Fudge Brownies
  as directed, except omit vanilla and stir 1/4 teaspoon
  mint extract into batter. Bake as directed. For frosting,
  in a medium mixing bowl beat 1/4 cup butter or margarine
  until fluffy. Gradually add 1 cup sifted powdered sugar.
  Beat in 2 tablespoons creme de menthe. Gradually beat in
  about 1/2 cup sifted powdered sugar until the frosting is
  easy to spread. Spread atop brownies. In a small heavy
  saucepan melt 1 ounce semisweet chocolate over low heat.
  Drizzle atop brownies. Let chocolate set, then cut into
  bars.
  
  Make-Ahead Tip: Prepare any of the brownie variations as
  directed, except line the pan with foil, extending foil
  over the edges of the pan. Grease the foil instead of the
  pan. Continue as directed; bake and cool completely. Do
  not frost. Using the edges of the foil, lift the uncut
  brownies out of the pan and place in a freezer container
  or bag and freeze up to 1 month. Before serving, thaw for
  1 hour. Frost and cut as directed.
  
  Better Homes & Gardens | September 2011
  
  MM Format by Dave Drum - 22 September 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

... No nation was ever drunk when wine was cheap - Thomas Jefferson (1743-1826)
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